Bread and Tomato Salad - 19g Carbs,3g Fiber
Yield: 6 servings
Source: "The Eating Well Diabetes Cookbook"
3 Tbsp extra-virgin olive oil
3 Tbsp lemon juice
1 small clove garlic, minced
1/4 tsp salt, or to taste
Freshly ground pepper to taste
4 cups diced seeded tomatoes (1 1/2 lb)
2 cups cubed whole-wheat country bread (5 oz), crusts removed
1/4 cup thinly slivered red onion
3 Tbsp chopped fresh basil
2 Tbsp capers, rinsed
Whisk oil, lemon juice, garlic, salt and pepper in a large bowl.
Add tomatoes, bread, onion, basil and capers. Toss to combine.
Let the salad sit for about 5 minutes to allow it to absorb the
dressing's flavors, stirring occasionally. Serve at room temperature.
Serving Size: 1 cup
Nutrition per Serving:
168 Calories, 9g Fat, 0mg Cholesterol, 3g Protein,
19g Carbs,3g Fiber, 275mg Sodium
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 1/2 Fat
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